Gujarati Anda Kadhi

Ingredients

• 6 Desi eggs, boiled and peeled
• 1 cup dahi (yoghurt), whisked
• 2 tbsp besan (gram flour)
• 1 tsp sugar
• 1/2 tsp haldi (turmeric)
• Salt to taste
• 2 cups water
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp zeera (cumin seeds)
• 8 curry leaves
• 2 green chillies, slit
• 1 inch ginger, grated
• Fresh coriander
• Steamed rice to serve

Method

1. Boil the eggs for 10 minutes, cool and peel.
2. Whisk dahi, besan, sugar, haldi and salt with 2 cups water until smooth.
3. Cook the mixture on medium heat, stirring constantly, until it thickens slightly, about 8 minutes.
4. Heat oil in a small pan, add mustard seeds, zeera, curry leaves, green chillies and ginger; fry until the seeds pop.
5. Pour the tempering into the kadhi and stir well.
6. Add the boiled eggs and simmer gently for 5 minutes.
7. Garnish with coriander and serve hot with steamed rice.